Description
These 40-Minute Parmesan Zucchini Fries are a delicious and crispy snack or side dish perfect for any occasion. Coated in parmesan and panko breadcrumbs, they're baked to perfection for a healthier alternative to traditional fries. Served best with ranch dipping sauce, these zucchini fries offer a satisfying crunch and savory flavor that everyone will enjoy.
Ingredients
Zucchini Fries
- 3 small zucchini
- 2 large eggs
- 1 pinch kosher salt
- Freshly ground black pepper, to taste
- 2 cups panko-style breadcrumbs
- 1/2 cup finely grated Parmesan cheese
Dipping Sauce
- Ranch dipping sauce, as needed
Instructions
- Prepare the Zucchini: Wash and cut the zucchini into fry-like sticks approximately 3 inches long and 1/2 inch thick. Set aside.
- Make the Egg Wash: In a shallow bowl, whisk together the 2 large eggs, kosher salt, and freshly ground black pepper until fully combined.
- Prepare the Breadcrumb Mixture: In another shallow dish, combine the 2 cups of panko breadcrumbs with the 1/2 cup of finely grated Parmesan cheese, mixing well.
- Coat the Zucchini: Dip each zucchini stick first into the egg wash, allowing excess to drip off, then coat thoroughly with the Parmesan-panko mixture. Place coated zucchini fries on a baking sheet lined with parchment paper.
- Bake the Fries: Preheat your oven to 425°F (220°C). Bake the coated zucchini fries for about 20-25 minutes, turning once halfway through baking to ensure even crispiness. Bake until golden brown and crispy.
- Serve: Remove from oven and let cool slightly. Serve warm with ranch dipping sauce for a tasty appetizer or side.
Notes
- For extra crispiness, spray the fries lightly with cooking oil before baking.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- Make sure the zucchini sticks are uniform in size for even cooking.
- These fries are best enjoyed fresh but can be reheated in a toaster oven to maintain crispiness.
- To make this recipe gluten-free, use gluten-free panko breadcrumbs.
